Calcium alginate-encapsulated propolis microcapsules: Optimization, characterization, and preservation effects on postharvest sweet cherry

文献类型： 外文期刊

第一作者： Deng, Lizhi

作者： Deng, Lizhi;Xu, Ranran;Zhang, Shuaiqi;Zhou, Jiahua;Zhang, Chao;Wang, Baogang;Deng, Lizhi;Lu, Jingxuan;Wang, Han;Jiang, Weibo;Golding, John

作者机构：

关键词： Propolis; Microcapsules; Volatile substances; Slow release; Antioxidant; Fruit preservation; Sweet cherry

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2024 年 282 卷

页码：

收录情况： SCI

摘要： The increasing consumption of fresh fruits and vegetables has led to the development of eco-friendly and active preservation materials which have slow-release effect of antioxidant/antifungal agents. The propolis microcapsules (PM), utilizing calcium alginate as the wall material, incorporating ethanolic extract of propolis (EEP) as the core material, were prepared by ionic gelation method and conducted a investigation of its characteristics After optimization by single factor experiment and theoretical response models, PM which was prepared by dropping 9.3 g L- 1 100 mL sodium alginate solution containing 9.8 mL EEP into 0.22 mol L- 1 calcium chloride solution showed an encapsulation efficiency of 69.29 +/- 1.12 %. Prepared microcapsules were spherical with a dense surface which protected propolis well from the environment, retained a large number of bio-active compounds and improve thermal stability of propolis. Moreover, the microcapsules exhibited good slowrelease effect and good inhibitory influence on the development of Alternaria Alternata growth which the colony diameter of the control was 41.38 % higher than the treatment at day six. With 5.0 g PM placed in the small non-woven bag in the application on sweet cherries with non-direct contact method, the decay rate and weight loss of fruits were reduced by 47.5 % and 17.6 %, concurrently the PM also effectively maintain the good appearance, hardness, antioxidant capacity by slowing the reduction in the content of total phenols, flavonoids and enzymatic activities. Therefore, the PM with superior antioxidant and antifungal capacity have the great potential to design as a practical active materials for fruits preservation.

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